<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="43465" val="80431">酸菜鱼</h1><div class="bmayi mbm" >
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					酸菜鱼是最早流传开来的川菜之一，风靡祖国大江南北，这么说并不夸张，虽说辣子鸡丁、鱼香肉丝、水煮牛肉也都曾称霸我们的餐桌，但酸菜鱼确是地地道道的川菜“急先锋”，算是最早被我们熟知的四川家常菜~有点惭愧哈~既然这么着，那还不会做酸菜鱼？之前确实不会~不过现在没问题了，看大家总结小口诀，这方法真的很实用，这次也总结了七字小口诀，片（片）、拆（骨）、腌（制）、炒（酸菜）、浇（浓汤）、煮（鱼骨）、滚（鱼片），记住了这个，酸菜鱼基本拿下~也算是给之前像我一样不会做酸菜鱼的童鞋一点小提示吧~
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>配菜(中级)  </td>
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						    <span class="fwb">时间：</span>30-45分钟						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
						<td class="relative"></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">新鲜草鱼</a></label></span><span class='right'>1条</span>
					</td><td>						<span><label   class="fcbm inblok">酸菜</a></label></span><span class='right'>1袋</span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
						<td>&nbsp;</td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">葱丝</a></label></span><span class='right'>适量</span>
					</td><td>						<span><label   class="fcbm inblok">姜片</a></label></span><span class='right'>适量</span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">蒜瓣</a></label></span><span class='right'>适量</span>
					</td><td>						<span><label   class="fcbm inblok">蛋清</a></label></span><span class='right'>适量</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">盐</label></span><span class='right'>适量</span>
					</td><td>						<span><label class="fcbm inblok">料酒</label></span><span class='right'>适量</span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">干辣椒</a></label></span><span class='right'>适量</span>
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					<h2>酸菜鱼的做法步骤</h2>
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							<p><span class="fwb">1.</span> 处理好的草鱼用清水冲洗两遍，去掉腹部内的黑膜；准备酸菜一袋，葱姜蒜适量。</p>
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							<p><span class="fwb">2.</span> 洗好的鱼剪去鱼鳍；左手轻压住鱼身尾部，右手用刀沿着鱼骨分别将鱼身两边横片成片，横片下来的鱼肉，再切成薄片即可；鱼排切小块；鱼头分成两半。</p>
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							<p><span class="fwb">3.</span> 把鱼片、鱼排放入盆中，加入适量料酒、盐，放入蛋清搅拌均匀，静置20分钟左右。</p>
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							<p><span class="fwb">4.</span> 取出酸菜和其他料包备用。</p>
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							<p><span class="fwb">5.</span> 炒锅加热，倒入适量食用油，加入葱丝、姜片和蒜瓣炒香。</p>
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							<p><span class="fwb">6.</span> 倒入酸菜大火翻炒均匀。</p>
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							<p><span class="fwb">7.</span> 再加入水或清汤大火煮开，放入鱼头和鱼排小火炖煮5—8分钟。</p>
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							<p><span class="fwb">8.</span> 待锅开后，下入鱼片，大火翻滚2—3分钟。</p>
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							<p><span class="fwb">9.</span> 加入适量干辣椒、盐、胡椒粉提味即可。</p>
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							<p><span class="fwb">10.</span> 关火盛盘，稍加装饰。</p>
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					<h2>小贴士</h2>
					<p>1，要顺着鱼尾到鱼头的方向给鱼肉片片，厚度不宜太薄，否则易碎。<br />2，酸菜调料有散装和独立包装的，用起来都算方便，看各人喜好。<br />3，鱼肉鲜嫩、汤料鲜美、微酸微辣，唯一不喜欢的是小刺太多，所以下次还是打算用我喜欢的龙利鱼来做。</p>
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